Aduki bean curry

Madhur Jaffrey adores this fine curry of aduki beans in tomato sauce from the Gujarati Rasoi stall in Borough Market, London
Aduki bean curry
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 15 minutes plus soaking overnight
  • Effort: easy

Ingredients

  • 200 g aduki beans, rinsed and soaked overnight in 1.5 litres of water in a 20cm pan
  • 2 tbsp brown sugar
  • 5 tbsp olive or sunflower oil
  • ½ tsp mustard seeds
  • 3 cm cassia bark or cinnamon sticks
  • 1 dried chilli
  • 1 garlic clove, roughly sliced
  • 2 tsp root ginger, peeled and finely grated
  • 2 hot green chillies, finely sliced
  • 2 tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp turmeric
  • 1 tsp garam masala
  • 60 g onions, finely chopped
  • 1 tsp garlic, finely chopped
  • 125 g passata
  • 15 g coriander leaves, chopped
  • 6 tbsp grated fresh coconut, or grated frozen coconut, defrosted
  • 3 tbsp lemon juice

Tips and Suggestions

This dish is delicious served with rice cooked with cumin seeds

Method

1. Set the pan you have been soaking the beans in over a high heat, add the sugar and bring the water to a boil. Reduce the heat to low, cover partially and cook for 90 minutes, or until the beans are very soft and broken up. Pour the water and beans into a large bowl and set aside.

2. Clean the pan and place it over a medium heat. Pour in the oil. Check it is hot by dropping in a few of the mustard seeds; they should sizzle and pop immediately.

3. Working quickly, add the cassia bark, followed almost immediately by the dried chilli. Allow this to darken all over for 20 seconds, then add the remaining mustard seeds and let them pop for a few seconds.

4. Add the sliced garlic, swirl the pan and then add, all at the same time, the ginger, green chillies, ground coriander and cumin, turmeric, a teaspoon of salt and the garam masala. This process should take about 1 minute.

5. Stir for a further minute, then add the onion and the finely chopped garlic. Reduce the heat to medium-low and stir and fry for two minutes, or until the onions are soft.

6. Add the passata and cook, stirring, for three minutes.

7. Return the beans and the cooking liquid to the pan, bring it to a gentle simmer and cook, uncovered, for a 1015 minutes. Add water if the consistency gets too thick.

8. Add the chopped coriander, coconut and lemon juice. Give the dish one final stir, then serve.

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